Ingredients Jump to Instructions ↓

  1. 2 c Cooked kidney or borlotti

  2. -beans

  3. 4 tb Virgin olive oil

  4. 4 oz Pancetta; cut 1/8 dice

  5. 1 md Red onion; finely chopped

  6. 4 Garlic cloves; thinly sliced

  7. 1/4 c Finely-chopped flat-leaf

  8. -parsley

  9. 1/2 c Basic Tomato Sauce; see

  10. -Note

  11. 1 c Chicken stock

  12. Salt; to taste

  13. Freshly-ground black pepper;

  14. - to taste 1/2 recipe Basic Fresh Egg

  15. -Pasta; seeNote

  16. 4 oz Extra-virgin olive oil

Instructions Jump to Ingredients ↑

  1. Bring 6 quarts of water to a boil and add 2 tablespoons salt.

  2. Puree beans in a food processor until smooth and set aside.

  3. In a soup pot, saute pancetta and onion in virgin olive oil until translucent, about 7 to 8 minutes. Add garlic and parsley and cook 3 to 4 minutes until garlic is light brown. Add bean puree, Basic Tomato Sauce and chicken stock and bring to a boil. Simmer 5 minutes and season with salt and pepper.

  4. Roll and cut the Basic fresh egg pasta dough into tagliatelle and break into 2-inch long pieces. Drop broken pasta into boiling water and cook until al dente, 45 to 60 seconds. Drain in a colander over sink and pour into the soup mixture. Stir to mix well. Serve hot or cold, drizzle with 1 ounce extra-virgin olive oil over top.


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